Hey Steemians! How about a flavorful delight?!

Did I happen to mention that I love raspberries? All berries actually, but without question, raspberries are my favorite.

It is summer here and we are getting a lot more rain than normal for January. The good thing about that is the berry harvests are going to be super crazy awesome. Chile exports a lot, and I mean a lot of berries. So, maybe a of you will experience a little better price on berries in your supermarkets here is a few months.

If you don't have access to fresh berries, no worries, frozen will work just fine for this recipe.

RECIPE

Ingredients

Shortbread Cookie:
1 egg yolk
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 cups flour

Lemon Pudding:
3 cups low-fat milk
4 medium lemons
4 egg yolks
1 1/3 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
4 ounces cream cheese, softened
1 1/2 teapoons vanilla extract
2 tablespoons butter

Whipped Cream:
2 cups heavy whipping cream
1/4 cup sugar
3 - 4 cups fresh raspberries
lemon slices and mint leaves for garnish (optional)

Instructions

Shortbread Cookie:

Preheat oven to 325 degree F (160 C) and grease an 8x8 inch or 11x7 inch glass pan with butter.
Cream butter and sugar together in the bowl of a stand mixer fitted with beater. Add yolk, salt, and vanilla and mix until smooth, then add flour and mix in on low speed until combined into a smooth dough. Now press into your prepared pan in an even layer and bake for 10 to 12 minutes until the top is golden brown.

Lemon Pudding:

Juice and zest the lemons (you should have about 1/3 cup juice and 3 tablespoons zest) Whisk sugar, cornstarch, and salt in a medium saucepan. Stir in milk, lemon juice and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil; then remove from heat.
Whisk the cream cheese in a medium mixing bowl until smooth then take about 1/2 cup hot sugar mixture and whisk it gradually in. Mix in the yolks until smooth then add the mixture back to the saucepan, return to heat, and bring back to a boil stirring constantly until thick. Remove from heat and add vanilla and butter then stir until butter is fully melted and smooth. Pour filling into a medium bowl. (If lumps have formed pour pudding through a sieve into the bowl or if pudding is smooth you can skip the sieve.) Cover with plastic wrap directly on top to prevent it from forming a film. Allow it to cool until you can handle the bowl comfortably with your hands, then place in refrigerator to chill for at least 2 hours. (If your in a rush you can put in the freezer for about an hour to chill it faster.)

Whipped Cream:

Pour cream into the bowl of a stand mixer fitted with whisk attachment fitted with whisk attachment and beat on high for 1 to 2 minutes until soft peaks form. Add in sugar and beat until you get fluffy stiff peaks, about 1 more minute. Chill until ready to use.

Assemble:

Once your pudding has cooled, use a sharp knife to cut the shortbread into small cubes. Layer your pudding, raspberries, whipped cream, and shortbread in individual glasses or one large dish. Garnish with lemon slices and mint leaves. Cover and refrigerate trifles if not serving immediately.

I am very happy with these photos, I hope you have enjoyed them?

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.